Grilled Mahi Mahi with Grilled Pineapple Salsa

The fish by itself is really good, if you don't want to make the salsa.  I left the Tabasco sauce out of the marinade, just so that it wouldn't be too spicy for the kiddos.  Oh, and I only let it marinate for about 10 minutes because I might not have read through the recipe ahead of time, as usual.  : )  This is a great summer dish.  And if you don't like grilled pineapple I'm sure that the salsa would be just as good if you don't grill the pineapple.

Grilled Mahi Mahi with Grilled Pineapple Salsa

Mahi Mahi:
4 Mahi Mahi fillets, skin on
6 Tbsp soy sauce
4 Tbsp rice vinegar
1 Tbsp olive oil
2 cloves garlic, minced
salt - to taste
1 tsp fresh cracked black pepper
Tabasco sauce - to taste (optional)

Combine all of the marinade ingredients in a shallow dish.  Add the fish, skin side up.  Cover and refrigerate for about an hour.  Meanwhile, make the salsa:

Grilled Pineapple Salsa:
1 small fresh pineapple, cored and sliced 1/4-inch thick
1/2 onion, diced or minced
2 jalapenos, diced (or to taste)
Juice and zest of 1 lime
salt to taste

Heat your grill to medium-high heat.  Lightly brush the pineapple slices with oil and grill for 2 minutes on each side.  Dice the pineapple and mix all of the ingredients.  Cover and refrigerate until serving time.

Grill the fish over medium high heat until opaque and fish flakes easily with a fork.
Serve warm with pineapple salsa.